Vegetarian Bloody Mary Bean Chili
This recipe is a great way to use up ingredients in your fridge, including Bloody Mary mix. Feel free to throw in other random veggies you may have in your fridge. I enjoy serving with diced red onion, shredded Cheddar cheese, and sour cream.
- Serves: 8 persons
- 1(15 ounce) can black beans, drained and rinsed
- 1(15 ounce) can kidney beans, drained and rinsed
- 1(15 ounce) can pinto beans, drained and rinsed
- 1tablespoon extra-virgin olive oil
- 5large portobello mushrooms, diced
- 1large yellow onion, chopped
- 1green bell pepper, chopped
- 1red bell pepper, chopped
- 1banana pepper, seeded and diced
- 3cloves garlic, minced
- 2(28 ounce) cans crushed tomatoes
- 1(16 ounce) can fire-roasted diced tomatoes
- 6ounces bottled Bloody Mary mix
- ½(6 ounce) can tomato paste
- ½tablespoon chili powder
- 2teaspoons salt
- 2teaspoons dried oregano
- 1teaspoon white sugar
- 1teaspoon ground black pepper
- 1½ teaspoons ground cumin
- ¼teaspoon cayenne pepper
Step 1Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
Step 2Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.
Step 3Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper.
Step 4Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.